Lunch: Zucchini-and-Pepper Gratin with Herbs and Cheese

Recipe by Daniel Humm Switzerland has been making Sbrinz — a hard, aged, cow's-milk cheese — for centuries. Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers, and tomato

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Zucchini-and-Pepper Gratin with Herbs and Cheese

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3 large zucchini
kosher salt
1/4 c. extra-virgin olive oil
1/4 small onion
1 clove garlic
1 tsp. tomato paste
1 medium red bell pepper
1 medium yellow bell pepper
1 large tomato
Piment d'Espelette (see Tips & Techniques)
1 tbsp. Chopped mint
1 tbsp. chopped oregano
1 tbsp. chopped basil
2 oz. Sbrinz cheese or Parmigiano-Reggiano

Instructions

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and piment d'Espelette. Stir in the mint, oregano, and basil.
Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the zucchini slices with salt and piment d'Espelette, add them to the skillet and cook over high heat, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.

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